Nuevo Cubano

Photo: John Autry; Styling: Cindy Barr

This update on a traditional Cuban sandwich adds a spicy black bean spread and sweet mango, which balances the salty ham. If mango isn't your thing, use low-acid tomatoes.

Yield: 4 servings (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 14 Minutes
Total: 14 Minutes

Nutritional Information

Amount per serving
  • Calories: 383
  • Fat: 11g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1g
  • Protein: 21g
  • Carbohydrate: 53.6g
  • Fiber: 7.7g
  • Cholesterol: 27mg
  • Iron: 3.2mg
  • Sodium: 724mg
  • Calcium: 278mg

Ingredients

  • 4 (3-ounce) whole-wheat sub rolls, cut in half lengthwise
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 1/4 teaspoon chili powder
  • 2 garlic cloves, minced
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 4 ounces thinly sliced reduced-sodium deli ham
  • 1 peeled mango or 2 large tomatoes, thinly sliced
  • 3 ounces thinly sliced provolone cheese
  • 2 tablespoons olive oil, divided

Preparation

  1. 1. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use.
  2. 2. Combine cilantro, lime juice, chili powder, garlic, and black beans in a food processor; process until almost smooth and spreadable, adding a few drops of water, if necessary. Spread bean mixture evenly on bottom halves of the prepared rolls. Layer rolls evenly with ham, mango or tomatoes, and provolone cheese; replace top halves of rolls.
  3. 3. Heat 1 tablespoon olive oil in a large skillet over medium heat for 5 minutes. Add 2 sandwiches to pan; place a cast-iron or other heavy skillet on top of sandwiches; press gently. Cook 2 to 3 minutes on each side or until sandwiches are golden brown (leave cast-iron skillet on sandwiches while they cook). Remove sandwiches from pan; repeat procedure with remaining 1 tablespoon oil and 2 sandwiches.
Note:

This updated version of Nuevo Cubano is based on a recipe that originally ran in Cooking Light, August 2010. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.

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